These easy, versatile and healthy Lemon and Garlic Roasted Chickpeas add the perfect flavorful crunch to your day. They’re the perfect crispy bite to top salads, mezze plates and even just alone as a snack!
Lemon and Garlic Roasted Chickpeas
These little crispy bites are so addicting that I almost always double the recipe to make sure I have enough to snack on fresh out of the oven and even to use for whatever I wanted them for in the first place. They add the best crunch to salads and make for the perfect topping on hummus too. I love to add them to mezze plate and veggie trays for a little flavorful pop of texture.
They’re also amazing with tzatziki (click here for my recipe) in a wrap for a delicious vegetarian friendly snack or meal. Yum!
WHAT YOU’LL NEED:
Not only are these one of my favorite snacks, but they’re also so easy to make using minimal ingredients!
- chickpeas
- olive oil
- garlic powder
- salt
- lemon
That’s it! They are super easy to throw together and the taste cannot be beat. Plus the crunch?! They’re the best!
Hungry for more?
If you love these, I know you’ll love my Greek Chicken Meatballs with Tzatziki. Get the recipe here! If these are flavors you love, you’ll also love my Greek Chicken Wraps and Crispy Potato Wedges!
If you’ve got more chickpeas to use up, you’ll love this Easy Homemade Hummus or even this Chickpea Cookie Dough! Both are vegan and made with minimal, healthy ingredients.
FOLLOW ALONG
Be sure to follow me on Instagram to be the first to know about new recipes as well as watch how to videos on my stories and Reels. Also be sure to head over to Pinterest to save any of my recipes for safe keeping. See you there!
Lemon & Garlic Roasted Chickpeas
Ingredients
- 1 14 oz can chickpeas/garbanzo beans
- 1 tbsp avocado oil
- 1 tsp garlic powder
- ¼ tsp salt
- ½ fresh lemon, juiced
Instructions
- Preheat your oven to 400 degrees.
- Drain and rinse chickpeas, then dry thoroughly. Be sure to remove any loose skins.
- Line a baking sheet with parchment paper and spread out chickpeas, then top with a tbsp of avocado oil.
- Next, squeeze on your lemon juice and pour on your garlic powder and salt. Use your hands to evenly coat the chickpeas.
- Bake for 25-30 minutes or until crispy. Leave in the oven for an additional 5 minutes for extra crispy chickpeas!
Very easy and yummy! I recommend cooking for the longer time range so they get crispy!
Hi Tori, glad you think so! Yes, definitely! Sometimes I leave them in for 10-20 minutes longer and they almost have a dehydrated effect, in a good way! Sooo crunchy. 🙂
These are delicious as is…. however tonight I added some harissa powder to the mix, which gave it a smoky spicy kick. I cooked them in the air fryer on roast until they were crispy. I’ll be enjoying them as my new movie snack and in salads.
Oh if you like harissa you have to try my harissa peanut hummus! It’s on my IG and it’s my favorite. 🙂
Can I use dried chic peas, or do I have to boil first?
I believe you would have to prepare them first however I have not worked with dried chickpeas before!